Type what you have

Ingredients

• ✓ flat-leaf parsley
• butter
• trout
• salt
• black pepper
• lemon juice

Instructions

1. 1 Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
2. 2 Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
3. 3 Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
4. 4 Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
5. 5 Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
6. 6 Serve trout on plates and drizzle with butter sauce.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• wild mushroom
• salt
• white wine
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

By Marianne

Ingredients

• ✓ flat-leaf parsley
• pizza dough
• flour
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
2. 2 Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, combine oil, garlic, and salt in a large bowl.
5. 5 Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
6. 6 Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.

By ChristinaB

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• tomato
• salt
• parmesan cheese
• sour cream
• egg

Instructions

1. 1 Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
3. 3 Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
4. 4 Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
5. 5 Bake in the preheated oven until set and lightly browned, about 30 minutes.

By birgit

Ingredients

• ✓ flat-leaf parsley
• shrimp
• kosher salt
• lemon
• pickling spice
• garlic
• red pepper flakes
• olive oil
• shallot

Instructions

1. 1 Fill a large bowl with ice-cold water.
2. 2 Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain shrimp and transfer to the bowl of ice-cold water until chilled, 3 to 5 minutes. Drain again.
3. 3 Combine lemon zest and juice, parsley, pickling spice, remaining 1 tablespoon salt, garlic, and red pepper flakes in a medium bowl. Pour in olive oil; whisk together to make pickling oil.
4. 4 Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

By Shauna James Ahern

Ingredients

• ✓ flat-leaf parsley
• olive oil
• red onion
• garlic
• tomato paste
• white wine
• tomato and olive pasta sauce
• prawn
• feta cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
3. 3 Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
4. 4 Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
5. 5 Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

By Angie

Ingredients

• ✓ flat-leaf parsley
• lobster tail
• salt
• butter
• sherry wine
• heavy cream
• egg yolk
• nutmeg
• cayenne pepper

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• tilapia fillet
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• lemon juice
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.
3. 3 Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.
4. 4 Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.
5. 5 Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet. Drizzle fillets with lemon juice and garnish with parsley and thyme.

By AppleChef

Ingredients

• ✓ flat-leaf parsley
• olive oil
• garlic
• dry bread crumb
• parmesan cheese
• venison tenderloin
• salt
• pepper
• arugula
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ flat-leaf parsley
• orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• green pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ flat-leaf parsley
• olive oil
• shrimp
• salt
• garlic
• red pepper flakes
• lemon juice
• caper brine
• butter
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
3. 3 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
4. 4 Add garlic and red pepper flakes; cook and stir for 1 minute.
5. 5 Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
6. 6 Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
7. 7 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
8. 8 Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• chicken breast tenderloin
• salt
• pepper
• onion
• balsamic vinegar
• apricot
• chicken stock
• apricot preserves
• thyme

Instructions

1. 1 Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
2. 2 Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

By Desta

Ingredients

• ✓ flat-leaf parsley
• angel hair pasta
• butter
• garlic
• sea scallop
• basil
• lemon juice
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
2. 2 While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute.
3. 3 Slice any scallops over 3/4-inch thick in half so they'll cook evenly.
4. 4 Stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
5. 5 Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
6. 6 Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.

By JIM F

Ingredients

• ✓ flat-leaf parsley
• olive oil
• chicken thigh
• kosher salt
• black pepper
• butter
• onion
• garlic
• long-grain rice
• chicken stock
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 3 Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
4. 4 Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.
5. 5 Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
6. 6 Bake in the preheated oven, uncovered, until all liquid has been absorbed and chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. Add more stock, 1/4 cup at a time, if liquid is absorbed before rice and chicken are tender. Sprinkle with parsley and squeeze lemon juice over the top.

By Nicole McLaughlin

Ingredients

• ✓ flat-leaf parsley
• ✓ flat-leaf parsley
• bell pepper
• tomato sauce
• onion
• beef broth
• red pepper flakes
• ground beef
• rice
• parmigiano-reggiano cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. 3 Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. 4 Set bell peppers upright in the dish.
5. 5 Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. 6 Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. 7 Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.
8. 8 Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• butter
• garlic
• shallot
• dry sherry
• dry white wine
• oyster
• oyster liquor
• milk
• heavy cream
• sea salt
• paprika
• oyster cracker

Instructions

1. 1 Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2. 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3. 3 Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4. 4 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5. 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

By Madden Surbaugh

Ingredients

• ✓ flat-leaf parsley
• porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• farro
• chicken stock
• creme fraiche
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• zucchini
• impossible burger
• bread crumb
• tomato
• pecorino romano cheese
• egg
• onion
• garlic
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut ends from zucchini; halve zucchini lengthwise. Scrape and hollow out seedy flesh, leaving about ½ inch flesh on bottom and sides of zucchini. Discard scraped-out flesh. Place zucchini into a 10x15-inch baking dish.
3. 3 Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano, egg, parsley, onion, garlic, salt, and black pepper in a bowl using clean or gloved hands.
4. 4 Stuff hollowed-out zucchini with meatless ground beef mixture; sprinkle with mozzarella.
5. 5 Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

By Kim's Cooking Now

Ingredients

• ✓ flat-leaf parsley
• chicken breast
• carrot
• celery
• green onion
• green bell pepper
• olive oil
• italian seasoning
• chili powder
• lemon pepper
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Country

Ingredients

• ✓ flat-leaf parsley
• cauliflower rice
• olive oil
• onion
• garlic
• ground beef
• bell pepper
• roma tomato
• parmesan cheese
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.
3. 3 Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.
4. 4 While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).
5. 5 Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.
6. 6 Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.
7. 7 Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

By Edible Times

Ingredients

• ✓ flat-leaf parsley
• butter
• shallot
• garlic
• arborio rice
• white wine
• chicken broth
• salt
• black pepper
• shrimp
• parmesan cheese
• cajun seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
4. 4 Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

By thedailygourmet

Ingredients

• ✓ flat-leaf parsley
• pork tenderloin
• bread crumb
• currant
• garlic
• rosemary
• egg
• olive oil
• salt
• black pepper
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Remove flap of meat at wider end of tenderloin and trim last 2 inches off narrow end; chop trimmings and reserve.
3. 3 Place tenderloin with a short end toward you. Cut into tenderloin with knife parallel to cutting board about 1-inch from bottom (in the middle) along entire length of one long edge of tenderloin; continue cutting stopping about 1/2-inch from other long edge, without cutting all the way through. Open tenderloin like a book. Cut a few shallow slashes in the flattened meat, being careful not to cut all the way through.
4. 4 Cover flattened tenderloin with heavy plastic; pound with the smooth side of a meat mallet to about a 1/2-inch thickness. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
5. 5 Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing well-combined.
6. 6 Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long edges. Roll up tenderloin, ending at the 2-inch border; tie with twine to secure shape. Season tenderloin on all sides with salt and black pepper.
7. 7 Heat an oven-safe skillet on stovetop over high heat until hot. Add tenderloin; cook until browned, 3 to 4 minutes per side.
8. 8 Cook in the preheated oven until tenderloin slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• pork chop
• salt
• black pepper
• olive oil
• olive oil
• onion
• garlic
• cherry tomato
• brown sugar
• bourbon whiskey
• beef broth

Instructions

1. 1 Season pork chops with salt and black pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops; cook until nearly cooked through, 3 to 5 minutes per side. Transfer pork chops to a plate; leave oil and drippings in the skillet.
3. 3 Heat 1 teaspoon olive oil in drippings over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer onion-garlic mixture to a bowl.
4. 4 Heat remaining 1 teaspoon olive oil in the skillet over medium-high heat. Add tomatoes; cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over tomatoes; stir.
5. 5 Pour bourbon over tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth; bring to a simmer and cook until liquid reduces by half and tomatoes are soft, about 5 minutes.
6. 6 Return pork chops and juices to the skillet; cook until no longer pink in centers, about 3 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C). Sprinkle pork chops with parsley; serve.

By Natalie Hernandez

Ingredients

• ✓ flat-leaf parsley
• russet potato
• olive oil
• onion
• red bell pepper
• green bell pepper
• garlic
• butter
• thyme
• cajun seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.
2. 2 Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.
3. 3 Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.

By Sophie

Ingredients

• ✓ flat-leaf parsley
• chicken broth
• egg
• sweet sausage
• butter
• onion
• celery
• water chestnut
• salt
• thyme
• sage
• black pepper
• stuffing bread cube

Instructions

1. 1 Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine.
3. 3 Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth.
4. 4 Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove the lid and transfer dressing to a serving dish.

By Soup Loving Nicole

Ingredients

• ✓ flat-leaf parsley
• olive oil
• maple syrup
• apple cider vinegar
• sugar
• salt
• walnut
• chicken broth
• vegetable broth
• farro
• oregano
• basil
• green apple
• cherry

Instructions

1. 1 Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until vinaigrette is smooth.
2. 2 Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
3. 3 Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low; simmer for 10 minutes. Remove saucepan from heat, cover, and let sit until all liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl; cool to room temperature, about 30 minutes.
4. 4 Stir walnuts, green apples, dried cherries, and parsley into farro; drizzle in vinaigrette and toss to coat. Refrigerate until chilled, at least 30 minutes.

By Traci-in-Cali

Ingredients

• ✓ flat-leaf parsley
• olive oil
• mini sweet pepper
• onion
• ground sirloin
• garlic
• italian seasoning
• tomato sauce
• water
• cherry pepper hoagie spread
• kosher salt
• white rice
• cheese blend
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
2. 2 Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
3. 3 Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ flat-leaf parsley
• pasta shell
• chicken breast
• kosher salt
• black pepper
• olive oil
• ricotta cheese
• cheese blend
• heavy cream
• heavy cream
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
3. 3 Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
4. 4 Shred chicken using 2 forks and set aside.
5. 5 Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
6. 6 Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
7. 7 Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
8. 8 Add 1 cup sauce to the bottom of a 9x13-inch baking dish.
9. 9 Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
10. 10 Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
11. 11 Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

By Britney Alston

Ingredients

• ✓ flat-leaf parsley
• cooking spray
• cornbread mix
• corn
• milk
• egg
• sage
• onion powder
• salt
• black pepper
• cranberry sauce
• mashed potato
• turkey
• turkey gravy

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
3. 3 Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
4. 4 Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
5. 5 Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

By Nicole McLaughlin

Ingredients

• ✓ flat-leaf parsley
• chicken breast
• salt
• black pepper
• cayenne pepper
• herbes de provence
• olive oil
• shallot
• green olive
• olive
• chicken broth
• lemon
• cumin
• butter

Instructions

1. 1 Season skin sides chicken with salt, black pepper, and cayenne pepper; flip and season skinless sides with salt, black pepper, cayenne pepper, and herbes de Provence. Flip again so skin sides facing up; rest 10 minutes.
2. 2 Heat olive oil in a large skillet over high heat. Add chicken skin-side down; reduce heat to medium-high and cook chicken until skin well-browned, about 5 minutes. Flip and cook until just browned, about 2 minutes; transfer to a plate.
3. 3 Reduce heat to medium. Add shallots; cook and stir until just softening and golden brown, about 2 minutes. Stir in olives; cook until fragrant, about 30 seconds.
4. 4 Add chicken broth; bring to a boil while scraping browned bits off bottom of the skillet with a wooden spoon. Add 2 tablespoons reserved olive brine, lemon juice, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
5. 5 Reduce heat to low; return chicken, skin-side up, to the skillet. Cover the skillet; cook until chicken no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover with aluminum foil.
6. 6 Stir parsley and butter into sauce, stirring constantly, until butter melted and sauce shiny. Spoon sauce over chicken.

By John Mitzewich